"Spilling the Soy Sauce: A Candid Interview with Juk Sun Chae's Chef Henry Lee"
Step into a world of culinary luxury at Juksunchae, a modern Korean fine dining restaurant nestled in the heart of Bangkok. From the moment you set foot in the door, your senses will be swept away on a journey of flavor and fragrance. This is not just a meal, it's an experience.
And who better to give us a behind-the-scenes glimpse than Chef Henry Lee himself? We had the pleasure of sitting down with the mastermind behind Juksunchae's delectable dishes for a conversation that left our taste buds tingling. Here are the highlights we simply had to share with you.
What was the driving force behind your pursuit of a career in cooking and how did you become a chef?
I sought to travel the world through cooking, searching for a cuisine that truly represented me. The joy of creating something that brings people enjoyment is one of the best feelings in the world. During a trip to Korea, a simple Caesar salad prepared by a chef at a private dinner left a lasting impression on me. I was fascinated by his life and experiences, and immediately dropped out of university to enroll in a Culinary Management program at George Brown College in Toronto.
How would you describe Juksunchae’s concept?
Juksunchae’s concept is to push the boundaries of Korean cuisine and be a representation for Korean cuisine as the first and only Korean Fine dining restaurant in Bangkok, Thailand. Taking traditional ingredients and changing the way it’s used. Using techniques to create, pull out, isolate flavors. But if it’s bold or subtle, I never want to lose the essence of the Korean “taste.”
Could you articulate your beliefs about cooking and how they inform what you serve?
It has got to be fun, and it has to be from the heart. Everything else can be researched, learned, developed. Every cook/chef is a nurturer. If not, cooking is the worst way to make money. I automatically attach emotion into what I serve so everything that I cook, means a lot to me.
Can you highlight a menu item or signature dish that showcases the essence of Juksunchae and your approach to cooking?
”Uni Bibimbap”
Juksunchae has got a number of dishes that come to mind, but it has definitely got to be the Uni Bibimbap. Each of the elements adds its particular nuance to the dish as a whole and the end result is a bold, exciting flavor bomb in your mouth.
Could you provide a quote that represents your love for cooking that would inspire the readers?
“Life begins at the end of your comfort zone” - Neale Donald Walsh.
I read it in his book “When everything Changes, Change Everything” back in 2009. It’s become a common quote but rings true for me. Force yourself to cross that line because that’s where life starts.
What strategies do you have in place to keep Juksunchae’s cuisine fresh and innovative in 2023?
We are building a Juksunchae kitchen laboratory for fermenting, researching and development. Chefs are scientists whether we like it or not. Everything is meticulously measured by weight, time, and temperature. So, we will take what we learn and bring it to our guests. We will invite them to see our process and share our knowledge. Every dish, every course will have a design and purpose rooted in Korean cuisine. I am very excited for what the future holds. Modern Korean cuisine from a small country like Thailand will finally have its time to shine on the global stage.
More Information
Juksunchae currently opens from Wednesday to Monday from 6:30pm - 11:00pm on Woodberry Common Fifth floor, Soi Ruamrudee, Lumphini, Pathumwan, Bangkok
For reservation and further information, visit @Juksunchae on Facebook or Call 098 333 4498